Preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide

A technology of Ulva schistus and polysaccharides, which is applied in the field of preparation of Ulva sliver polysaccharides and gelatin peptide Maillard reaction products, can solve the problems of low added value of products, waste of resources, etc., and achieve the effect of improving the antioxidant capacity in vitro

Inactive Publication Date: 2015-12-23
ZHEJIANG XINDIJIAHE FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is mainly used in feed and organic fertilizer at present, and the added value of the product is low, resulting in a serious waste of resources.

Method used

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  • Preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide
  • Preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide
  • Preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Extraction and separation of polysaccharides from Ulva sliver

[0035] Raw material pretreatment: Ulva splinters were rinsed repeatedly with fresh water, dried in the shade, soaked overnight in 95% alcohol, dried in an oven at 60°C, crushed, passed through an 80-mesh sieve, and stored in a desiccator for later use.

[0036] Microwave-assisted extraction process: take an appropriate amount of algae powder, add distilled water according to a certain ratio of material to liquid, and perform microwave-assisted extraction according to the set parameters: microwave power 400W, extraction time 8min, liquid-to-solid ratio 25mL / g, under this parameter, the extraction rate up to 16.37%. After the extraction was completed, cool and stand for 0.5 h, and then refrigerated and centrifuged at 10,000 rpm and 4°C for 10 min to obtain supernatant and precipitate. Take the supernatant, concentrate it to 2 times the concentration by rotary evaporation, add 95% ethanol solution to make ...

Embodiment 3

[0048] 1. Determination of scavenging hydroxyl radical·OH by Maillard reaction product

[0049] Pipette 0.8mL of each spare sample solution for Maillard reaction, add 2mL 2mmol / L FeSO4 solution, 1mL 2mmol / L sodium salicylate and 1ml 0.1% H 2 o 2 , the blank control tube replaced the UG sample solution with distilled water, and the sample control tube replaced the sodium salicylate solution with distilled water, in a constant temperature water bath for 1h (37°C), let it stand for cooling, and measured its absorbance at a wavelength of 510nm.

[0050] R%=[A 0 -(A i -A j )] / A 0 ×100%

[0051] In the formula: A 0 、A i 、A j Represent the absorbance of blank control, sample and sample control, respectively.

[0052] Hydroxyl free radicals are one of the most active free radicals in reactive oxygen species, and are also the most toxic free radicals in organisms, which can directly damage various biofilms, cause a variety of diseases and endanger organisms. The experimental ...

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Abstract

The invention relates to a preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide. The preparation method comprises the following steps: (1) using clean ulva fasciata as a raw material, obtaining ulva fasciata crude polysaccharide by utilizing ultrasonic auxiliary water extraction and ethanol precipitation technologies, adding water for compounding an aqueous solution, and after performing centrifugal filtration, performing ultrafiltration and separation by sequentially using 10kDa ultra filtration membranes and 100kDa ultra filtration membranes so as to obtain preliminary separated and purified polysaccharide of which the molecular weight is greater than 10kDa and smaller than 100kDa; (2) performing enzymolysis on the preliminary separated and purified polysaccharide with composite enzymes so as to obtain enzymatic products; (3) compounding the enzymatic products into an aqueous solution, filtering the aqueous solution so as to obtain filtrate, performing ion column chromatography through a DEAE-Sepharose Fast Flow ion column chromatography system and performing gel column chromatography through a Sephadex G-25 gel chromatography system on the filtrate so as to obtain polysaccharide enzymatic substances; (4) performing enzymolysis on gelatin with basic protein enzymes so as to obtain gelatin peptide; and (5) performing a Maillard reaction for 0.5-3 hours on the polysaccharide enzymatic substances and the gelatin peptide in distilled water under the conditions that pH is 6.5-7.2 and the temperature is 70-100 DEG C so as to obtain the Maillard reaction products, wherein the Maillard reaction products have favorable antioxidant activity.

Description

(1) Technical field [0001] The invention relates to a preparation method of a maillard reaction product of Ulva split polysaccharide and gelatin peptide. (two) background technology: [0002] The Maillard reaction is a reaction between hydroxyl compounds (reducing sugars) and amino compounds (amino acids and proteins) that widely exists in the food industry. substance. On the one hand, the Maillard reaction will cause the nutritional value of food to decrease, but on the other hand, it can endow the food with a certain flavor. Studies have shown that its main product has good antibacterial and emulsifying properties. For example, EunJungCho heated Korean ginseng with steam. With the prolongation of heating time, its rich Maillard products showed strong antioxidant activity. Maillard products are a class of substances produced by themselves during food storage and processing. They are natural food antioxidants without toxic and side effects, comparable to some synthetic ant...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/227
CPCA23V2002/00A23V2250/51A23V2250/55
Inventor 邵平韩龙飞朱岳琼孙培龙
Owner ZHEJIANG XINDIJIAHE FOOD CO LTD
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